1913 Bartenders' Manual (Bartenders Association of America)

PaulFuchs'HerbTea SPECIAL TEAS FOR Rheumatism, Gout, Diabetis, Gall Stones, Anaemia, Constipation, lndig;estion Eczema, Skin Diseases, etc.

PAUL FUCHSy Ghemisty SI'HCI.-tLTY Herb Tea for Curing all Diseases of the Blood OJlice ami Laboratorj- 1747 Carmen Ave., Chicago North Clark Street Cfir to Carmen Ave., two Blocks West URINE TEST FREE Tesitnionials of absolute cure furuished on application Onice Hours: ') A. M. to 2 E*. M., Saturdays and Sundays A. M. to .s l^. M . and Eveniny-s from g to m P. M. TELEPHONE RAVENSWOOD 7102

The Electric Cigar Lighter A Convenience for Your ClKar Counter

Enables your customers to light their cigars in the most modern way. No smoke—no Hame—no oflor. The cigar is lighted from a lit tle coil kept red-hot by electricity Commonwealth Edison Company Phone Randolph 12H0,120 W. AdamsSt. Chicago ,47A

F-LKc.TRIC

LIGHTER

Telephone Douglas 2084

Automatic 72-301

H.iVrA. r>ll*MAN. Proprietors

National Linen Supply Go. PROMPT SERVICE Laundry Office, 2907-9-11-13 Cottage Grove Ave.

GUSTAVE A. MUELLER

MA rCER (>I<'

Chief Red Jacket Zeaiiora and Ogden CIGARS

2!)61 Lincoln Avenue

CHICAdO

Telephone Lake View 463

CHICAGO'S CHOICE. A $150,000 Oriental Palace where particular people go after or before Theatre. Cuisine under direction of one of the most famous mandarin chefs. You've Tried the Rest, Now Try the Best. Musical Program by Gennaro's Orchestra. 57 W. RANDOLPH STREET CHICAQO MOY WAH JUNE, Manager

KNAB'S RESTAURANTS LUNCH ROOMS

GENERAL OFFICE

1011 Steger BIdg., 28 East Jackson Blvd., GHICAGD

TELEPHONE HARRISON 3922

LOCATIONS:

36 E. Adams Street 34 E. Monroe Street 26 W. Monroe Street 18 N. Clark Street

185 W. Randolph Street 318 S. Wabash Avenue 106 N. Dearborn Street

52 W. Washington St. 31 S. Dearborn Street 25 W. Washington St. BAR FIXTURES Bowling Alleys^ Gapom and Pocket-Billiard Tables and Accessories Over Sixty Years of Supremacy We are quality and price regulators and the World's largest manufacturers. Our exclusive designs and low prices will set your mind at ease and worry your competitor. The majority of high class and well appointed bar rooms, hotels, clubs, etc,, install our make of goods to meet the requirements. Satisfaction is a silent salesman, therefore, when you think of quality, you are sure to think of us. Handsome colored Art Catalog sent on request to those interested. EASY TERMS-QUICK DELIVERY. THE BRUNSWICK-BALKE COLLENDER CO. 623-633 So. Wabash Avenue Phone Harrison 6220 CHICAGO

STROHS BOHEMIAN BEER Detroit, Mich.

At The Club-

The Most Expensively BrewedBeer In America

CHICAGO BRANCH: 57-63 E. 16th Si. CHICAGO. ILL. Phones • ^Calumet 1663 ii . I Ayto, 67-7.M

Telephone Yards 2196

J. l>. STEITZ

Beer Pumps, Faucets, Carbonic Regulaicrs, Etc.

REFINISHED AND REPAIRED

3131 South Halsted St.,

CHICAGO

Telephone Kedzie 4082

GLEAN LINEN SUPPLY GO.

MclNTYRE

3026-3028 West Madison Street CHICAGO

LANDFiELD & STEELE Manufacturers of "El Parcial" pjpAQQ ">-&SPearls" "Puritan Club" UlunllU "LSSHclnegabiibeltr" 227-229 West Lake Street, Chicago Telephone Hain 617

WM. SWANSON, Sec'y & Treas.

A. QAMMELL, l\lanau:er

PHONE HYDE PARK 560 RES. TEL. MIDWAY 3441 South Side Linen Supply Co.

WE RENT COATS, VESTS, APRONS, TOWELS AND TABLE LINEN CABINETS AND TOWELS RENTED

5121 Lake Avenue

Chicago

BUY YOUR GOODS OF THE Fox River Distilling Co. They won't soak you more than anyone else. WHOI-ESALC DEAI-ERS JIM WINES AND UQVORS Bonded Whiskey a Specialty. FOX RIVER DISTILLING CO.. 14 So. Fifth Ave., Chitago T<-lc|ili(>ii('s: Harrison t:>1 t. L'SKi Aiiioinailc All Dcpls. OWEN H. FAY LIVERY CO.

AUTOMOBILE LIVERYand GARAGE Taxlcab5, Toiirinj^ Cars and Limousines 435 Plymouth Place. CHICAGO

OFFICES:

Congress Hotel and Annex, Palmer House. Stratford Hotel Great Northern Hotel, Hajestlc Hotel, Auditorium Hotel Chlcag:o Automobile Club, Union Leagfue Club

Phone Main 11 n

HARRY COHN

Vera Del Key Cigar Co. WAl. HANRAHAN, Representative 125 s. 5th Avenue, Chicago

Loni; Distance Tel. North 335

Automatic 3^«>57^

Wendelin Meyer & Sons Importers and Wholesale Dealers in WINES and LIQUORS

434'43S VV. Chicago Ave.

Chicago

B. M. THEDIECK, Manager

JOHN A. THOMSON Prin tor

115 N. FIFTH AVENUE CHICAGO

With K. riaiulers Co.

Telephone 4393 Main

CRESCENT JACKET

APRON AND PHONE TOWEL WEST 4060 3yPP|,Y

2215 W.Madison St. CHICAGO

lUi

DOW B. LEWIS Hurry Back BUFFET

I Central 3456 Phones < Central »053 I Auto. 48-676

114 N. Dearborn Street CHICAGO

S. MTZ, I'res-

A. J. KKNN"K1), V.-l'res.

V. VKGA,8cc>

FLORENCIO VEGA & CO. Incorporated Importer.s of and Dealer.s in Havana Leaf Tobacco

Manufacturers of pECbi^BrK^

Clear Habana Cigars

MADE IN ALL SIZES. 157 W. Randolph St, CHICAQO Telephones: Plain 369 Auto. 31-989 Garden Citv Pop Corn lUorks GREENE & SON, Props.

S;irato(ra Pop Eoin, F^arched .Sweet Corn

I7« N. STATE STREET

CHICACIO

PHONE CENTRAU S720

AUGAUER BITTERS The Original and Genuine ALWAYS THE BEST. Hugaucr nittcrs Company 49 W. KlNZie ST.. CHICAGO

bJIteHS isi

1

BARTENDERS' MANUAL

PUBLISHED BY THE

Bartenders' ilssociation of /Imcrica

1913

COPYRIGHT 1912 BY W. T. BISHOP

Ppefaee.

IN compiling this book our subject is to come as near as possible to a uniformity of names and methods ofmixingand serving drinks withthe view of establishing a standard to work from. There is no actual code universal, either in name or formulas for mixing drinks. A concotion in one city may be, in fact, is called by another name somewhere else, although containing the same ingredients. Our endeavor is to assemble the various names and methods of concoctions so as to prevent confusion. A barman should bear in mind, however, that any special whim of the customer should be observed, irrespect ive of your own method or form of preparing the drink. We believe this Manual will cover in general all drinks you will ever have a calj for. The name or some slight ingredient mayvary in different parts of the country, but by using this Manual as refrences or guide you will have no difficulty in keeping yourself up to date and please the trade.

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BARTENDERS' MANUAL INSTRUCTIONS FOR BARTENDERS WHILE TENDING BAR. Always maintain a neat appearance in dress and be scrupttlotisly clean in your person. White is the proper dress for serving behind the bar. The white jacket is preferable to the white vest and shirt sleeves, although the latter give more free dom of movement. In this discrimination, however, lie governed by your surroundings—that is to say, thc'class of trade to which you arc catering. Be prompt to relieve the opposite watch, and when oft duty leave the place immediately. Do not drink, shake dice or enter into any kind of games with customers, and whilst observing, upon all occasions, a polite and cheerful and avoid arguments, espe cially political and religious. Unnecessary con versation and familiarity leads to embarrassing situ ations and the bar man who becomes too familiar wdth customers is usually made to pay for it in some way. Keep your cash register straight and see that your opposite does the same and do not blame him for your faults nor stand for his. Do not allow anybody behind the bar who has no right or business there. When you open the bar in the morning give it a thorough ventilation (winter and summer) and start the porter cleaning up and see that no detail is neglected. The sweeping should be done with wet sawdust, and toilet rooms, urinals, washstands, etc., thoroughly cleaned and provided with disinfectants, toilet paper, soap, clean towels, etc. After the floor is swept or scrubbed tbe windows should be washed and mirrors polished. The wood furnishings should be gone over every morning witb a damp sponge and dried with a chamois skin, and at regular intervals the polished hardwood furniture should be cleaned with some kind of good furniture polish, of which there are many kinds on the inarket that can lie purchased as cheaply as they can be made in small cpiantities. As quickly as possible in the morning get your glasses clean and shining; clean all silverware; pre pare ice water; look to your bar napkins and towels, and see that all serving bottles are filled and corked, placing those for immediate use on ice. Then get your workboard in order, i. e., a tborough washing and polishing, and place on it such articles as be long there. When washing glasses do not spread them all over the counter, but leave room enough to wait on your early customers comfortably; and as soon as possible get you glasses back again on the back bar or wherever they belong. Be careful to keep your array of glasses on back bar always tastily arranged. The effect of shining glassware, properly arranged on a back bar, lends a peculiar enchantment to the general handsome appearance of a first-class bar. When the cleaning is finished 5

BARTENDERS' MANUAL fill up the ice boxes or working bench with fine ice and put in the serving stock. Then prepare the lemon peel, fruits, berries, etc., which will be needed during the day. Never leave glasses on the bar one moment longer than possible and in a rush, take advantage of every lull, if only for an instant, to clean of? and dry well the top of counter. Keep always on hand an ample supply of glasses, and when renewing the stock of glasses always match those which you are using, as different styles of glasses for the same drink are confusing and do not make as neat an appearance in dressing a back Irar as does a uniform pattern. Keep working all during the dav, at such times as opportunitj' offers, on your workboard, and by keep ing it clean and in good order you will save your self much trouble and give good service. Whenever you use an implement or working article of any kind put it back in its proper place the moment you are through with it. When drinks are ordered—whether one, two or a dozen—have the price well fixed in your mind before serving^—make the calculation quickly whilst prepar ing to serve, so that you will not have to hesitate at the cash register. See that you get all that is due you and be very careful not to give a customer short change. With modications to meet different conditions, these few essential instructions can be advantageously applied in every first-class bar; but to formulate a set of rules to meet the requirements of every bar business would be practically impos sible. Taking, however, these instructions as a gen eral guide the bar man will in every instance be bet ter able to act intelligently when called upon to ex ercise his common sense and judgment. After twisting lemon peel over a cocktail throw it in or leave it out as customer may prefer. The flavor will be the same in both cases. Where many cocktails are served instead of mix- in.g sugar for every order, dissolve a quantity of loaf sugar in hot water; strain and bottle it and use by dashing it from a bitters bottle. All mixed drinks containing an effervescent liquid should be stirred with a spoon and not .=haken. When mixing hot drinks use thin glass, and by placing a spoon in the glass before pouring in the hot water you will save breakage. Always rinse the glass with hot water before making the drink in order to serve it hot. Unless^ served in a stem glass, never set a hot drink on a polished counter without placing some thing under the glass, i. e.. a saucer, napkin, etc. The heat from the bottom of the .glass will disfigure the bar. The jigger is the proper implement to use in mix ing drinks. It has the same capacity as a sherry glass (3 oz.) and "is considered the standard measure 6

BARTENDERS' MANUAL of an average drink of anj' spirituous liquor—whisky, brandy, rum, etc. When drawing a cork from bottles of effervescent liquids, bold the bottle in an oblique position and after the cork is removed continue to bold in that way for a few moments and the nset it upright. Keep the floor and walking board behind the bar always dry, and have the bar-room floor looked after from time to time during the day, if needed. Look well after the front of your establishment. Have the surface of windows, fan, lights, etc., well dusted and then washed off with a towel dipped in plain water. After the woodwork is all cleaned proceed with the window glass. In cleaning chandeliers, globes, brass and metal work, etc., see that great care is used to prevent breakage and wear. All this work should be done early in the morn ing. PRACTICAL METHOD FOR CLEANING MIR RORS AND SILVERWARE. Wash the silverware in soapy lukewarm water and then dry it. Dissolve whitening in the water and put a thin layer of it on the article to be polished, and let it dry. Then rub it off with a soft cloth and polish with chamois or soft brush. Leave no whitening in crevices. Rub your mirrors briskly with a damp linen cloth or towel, then dry with a dry towel. Be careful in cleaning mirrors to al low no water to run down the face of the mirror and get into the joints and crevices of the frame. The cloth should be just damp, so that no water can be squeezed out of it, then "ou will be safe in using it. PROOF AT WHICH TO SERVE LIOUORS. Domestic whiskies should be, as a rule, served over the bar at about 93 proof. Where the bar man receives whiskies over proof, or where he has aged the liquor himself, he can reduce it to 93 proof by adding the necessary amount of clear, distilled water and preserving the color with burned sugar or caramel. The quantity of water to be used is deter- determined entirely of water to be used is deter mined entirely by the number of degrees of reduc tion rquired. This can always be known by ascer taining, with the proper implements, the number of gallons in the barrel; then filling a gallon measure and reducing that with water to 93. The implements for determining the degrees of reduction should be kept always on hand by those who have occasion to reduce. After the one gallon is reduced to the proper degree, and the contents of the barrel or package ascertained, the rest is merely a matter of simple calculation. 7

BARTENDERS' MANUAL Tt improves a barrel of whisky not over 5 years old to put into it about a pint of rock candy syrup and a pound of hickory nut kernels. The kernels should he tied up, however, in a gauze hag or hags. Imported liquors, brandies, rums, gins, etc., al ways come over proof and when received in hulk should he reduced to about 93 proof. The profit in imported goods at best is small and it is advis able always, in pushing, to give preference to domes tic goods, when this can he done without prejudice to the business. In buying imported goods the buyer should re quire the importers to give him an order on their bonded warehouse so that the' goods may he de livered directly to the buyer, and thereby the risk of the liquor being adulterated by intermediaries is avoided. As a rule, however, there is not much occasion these days for the bar man to trouble about the reduction and blending of his goods. If he knows the tastes and wants of his trade (and which every live bar man should know) he will find no difficulty in making satisfactory arrangements with the dis tillery to get his goods at proper proof and blended just as he prefers, and at. no greater e.xpensc, not to mention the saving of much trouble. Opening a Cafe. If you intend opening a cafe or saloon, or you intend to move to a new neighborhood, the first and most important thing to be taken into consideration is the location, and that goes without saying. You are opening a place to make money, and no man can be successful unless he uses his brains A good location or a busy and populous thoroughfare means half the battle at least, with the understanding, of course, that your place is made attractive and pleas ing to the eye. Get a long lease, for there is no use in taking chances with a short lease and have your landlord come down on you with a raise in the rent just as you are ready to do well, but yet in no position to stand the increase. If you have any confidence in your business or yourself avoid the short lease. Be sure and read your lease over carefully before you sign it, and beware of the clause that will prevent your selling out and sub-lettin,g. FURNISHINGS. "I^hese will depend entirely upon the neighbor hood and the quality of trade to be catered to. If the neighborhood is high class the fittings must be elegant and costly, and in these davs a bar room the enuipmcnt of which cost .1110.000 is not unusual. Extravagance is not necessary if the proper taste is displayed. If you have had no previous experi- 8 SUGGESTIONS AND MONEY SAVERS.

BARTENDERS' MANUAL

ence consult us. .An excess of furnishings some times has the oi>i)ositc effect from that which was expected or intended. If your place is in a poorer locality, the cost \yill be very much less: but it all depends upon situation and trade expected. But whether cheap or fancy, bear in mind that it is economy to buy substantial fittings. There were days when a man who opened a saloon had to hire his own mechanics and have hi.s bar built on plans he had outlined himself. 1hat is all changed now, and the fitting of a bar has come to he a very simple matter. Tn our show rooms entire bars arc set up on exhiliition, and selection is made varying with the ririce to lie •• . Don't forget the cellar and wine room. The walls of the cellar are literally the foundation of a house and its contents are the foundation of the business. The cellar should have a well-cemented floor and cood ventilation. The main stock in trade of the saloon business is good will. Those two words spell trade, and the more friends you have, everything else being considered, the better your trade will be. Another important point to be considered, is the subject of local and special laws and regula tions, such as for insfance, in New York State, where no saloon is allowed within 200 feet of a church or school. It is a rather difficult matter to figure offhand the running expenses of any average saloon. ARRANGEMENT OF A BAR. The saloon man who expects the best possible results from his bartenders will pay especial atten tion to the making and arrangement of the work ing bench, which is one of the most important fix tures in a saloon. There are many handsome es tablishments in this country which have a bench that hampers and impedes the work of a good bar man. This is a place in the making of which no reasonable expense should be spared. Tt should be lined with tinned copper, the plumbing should be onen and sanitary, the boxes should be made with rounded edges, so as to make cleaning a simple matter, and the accumulation of filth and dirt almost imnossible. We make this kind. i I Take as much imide in the bar bench as you do in the back bar, and you will find that the tone of your jilace will be better. CONCERNING GLASSWARE. The bartender or saloon man who neglects his glassware ought to go into some other busines. fr is a simple matter to keep glassware not only clean but polished, and no man's time could be spent more profitably. Customers like to drink from glasses which are free from even any suspicion of ciust or finger marks. Wash all glasses as soon as possible after being used, leave them on the bench 9

BARTENDERS' MANUAL a few moments to drain and then polish them with a linen glass towel. Nothing will help your place and reputation for "class" more than a handsome bar and shining glassware. BUYING SUPPLIES AND FIXTURES. The question of buying stock is always an im portant one. A thorough business man will buy from the man who can supply you with the goods you want at the lowest possible price, for you are in business to make money, and one of the best ways to begin is to buy right. Buying cheaply is not always buying right, unless you get the right quality. You may have friends in the wholesale business, but they may not be able to supply you with the brand of goods your trade calls for. Bear in mind that even though friendship is worth some thing, your customer has to be taken into considera tion. He knows what he wants, and if he cannot get it from you he will probably go somewhere else. Go to a first-class place, buy standard goods and pay the lowest market price. Pay cash when yovi can, and take full advantage of any discount you may be able to get, for it will make a big item saved at the end of twelve months. Whatever happens, don't fail to keep up the stand ard of your stock and fixtures, unless you want your business to run down and out. Customers will not come if you have poor stock or unattractive fixtures. Right here it is well for you to remember that many saloon keepers lose business by having un attractive fixtures. His place may contain the very finest bar goods he can buy, but the probable patron would never guess it. The combination of High Class Fixtures and high quality liciuors cannot be beaten. Remember that you are offering good cheer to the nublic; the sur roundings cannot he too attractive. The public"e.x- pects and is entitled to the Best Bar Fixtures you can buy. That's why yon should buy standard goods from a standard firm. The discriminat ing public of today has been educated up to High Standard Fixtures. How many men have you seen look in a saloon door, hesitate and walk on, only to enter another saloon in the same block? Thousands, of course, and you know the reason why. The man who looked before he entered saw a Cheap Looking Bar and immediately deducted that the goods for sale were cheap. Do you blame him? The pine topped counter and glazed back bar are relics of the dim and musty past. To the attic for JO

BARTENDERS' MANUAL them; the world does move; this is the Era of Qual ity in the saloon business. THE SALE OF CIGARS. When you put in your cigar stock, put in the best, whether domestic or imported. The average keeper of a small saloon handles an atrociously bad brand of tobacco in the form of cigars, though wh\ he should do so it is a difficult matter to find out. Perhaps he wants to increase his profits, or it may be that he is of the false opinion that his customers do not know the difference between good and bad tobacco, and then again he may not know the dif ference himself. Don't fall into this too common error. Give the people who patronize you value received for theii money, and you will win out in the long run. Hiave-the proper kind of a humidor to keep your stock in, and see that they are exhibited to advan- ta.ge. Cigars are easily kept in summer, the main thing being not to have them too moist. It is in the winter that you will need to watch your stock carefully. Artificial heat is very drying, and when ci.gars become too dry they not only smoke badly, but the wrappers are easily broken, and the stock- becomes unsatisfactory, not only to look at but to smoke as well. M odern and wiell-equipped cigar cases are reasonable in nrice, and no man wdio sells cigars ought to be without one. He will save money in the long run by paying a little more for his case in the beginning. THE ICE BOX. The ice box is one of the most important features of a saloon, and consequently a .great deal of at tention should be paid to it, its location, etc Th- best material isn't an- too good for it to be made of, and it is better to have it too large than too small.' The average saloon man expects his business to grow rather than to decrease, and the rebuilding of a box IS not always a good proposition so if ft is built large enough at first, it may, in the near future, save a lot of what may be considered un- nessary expense. It should not be nailed together under any circumstances, unless you are looking' for trouble, but should be screwed fast at every joint facturers—perfect refrigeration and reasonable price. Study your establishment and your trade; keep the first up-to-date and in good order and you will be able to hold the latter. When good times come don't try to increase your revenue by handling a cheaper grade of .goods—keep everything up to 'the standard, even thou.gh the profits are less, for by that means vou will establish a reputation that will stand you in good stead. No patron will want these goods unless they are displayed on attractive fixtures. 11

BARTENDERS' MANUAL HOW TO KEEP AND HOW TO SERVE DRY WINES. Clarets, burgundies, white wines, sauternes, and all other dry wines should be kept in a cool place, with an even temperature. If severely chilled they will become clouded, losing all their brilliancy. The bottles should he on the side, so that wine covers the cork. These wines do not keep well except in bottles. Dry wine shipped in bulk should he al lowed to remain undisttirbed and unopened in the cask for three or four days to entirely recover from the shaking up received in transuortation. It should then be promptly bottled, using corks tbat fill the neck air tight. If a part of the wine be drawn, admitting air into the cask, the remaining wine will soon become affected and quickly turn "milk sour." The finer and lighter the wine, the more certain is this to occur. It is owing to no imperfection of the wine, but because the natural alcoholic strength of pure dry wines is never suffi cient to withstand the action of the germs of fermen tation in the open air. Observe the foregoing di rections and your wines will keen in snlendid con dition; .otherwise, no matter how fine they may be. you are very likely to have trouble, and blame the wine merchant most unjustly. Clarets and bur- .gundies should he served at a temperature from 70 to 75 degrees. White wines and sauternes from 45 to 50 degrees. Never put on ice nor put ice in the glass. Champagne cases should be opened witb great care and the bottles laid always on their sides. There should be a compartment on the shelves for each kind of wine, which is to be laid horizontally. Never keep more champagne on ice than is needed for immediate use. and keen it at a temperature near freezing point until used. To cool champagne and allow it to .get warm again impairs the strength and flavor of the wine. In serving champagne, ascertain what brand the customer desires. Then place the glass on the bar, take the bottle from the ice; twist or cut the wire off and cut the string below the neck of the bottle; remove tbe cork witb tbe band and wipe tbe month of tbe bottle with a clean napkin or towel. In serving anv kind of wine to a party always nour a little first into the glass of the customer who or dered it. then fill up tbe glasses of his guests, re turning to him last. When a drinking party is seated at a table tjnd a bottle of wine of anv kind is ordered, never uncork the bottle until it has first been set for a moment on the table so that the customer who ordered the wine may see that it is what he ordered. When champagne frappe is called for the riuickest way to freeze the wine is to place the bottle in a cooler witb broken ice and torpedo salt on top; then, using both hands, twirl the bottle briskly and

12

BARTENDERS' MANUAL

in such manner as to cause tlie mouth to describe a circle while at the same time the bottle is revolvii\g back and forth; tiicn draw the cork and cover the motith of the bottle with a clean napkin. In drawing the cork from all other kinds of wine bottles cut off the top of the foil cap below the groove in the neck of the bottle; then remove that part of the foil above the incision and wipe the mouth of the bottle with a clean towel to prevent any foreign substance, which may have accumulated tinder the foil cap, from getting- into the wine while pouring. Draw the cork and serve. Never keep in a conspicuous glass case or on visible shelving bottle wines whicli otherwise may be kept in good condition standing up in places out sight, for the reason that the bottles will become dusty and unsightb-. and if taken down from time to time to he dusted and wiped off the sediment will be disturbed" and you are in danger of sometimes serving a bottle of wine which, while good, will not do you credit as it may not be as clear as it should be. Bottled liquors (whiskies, brandies, gins, etc.) can be kept standing anywhere and handled at will. All sweet wines, being fortilied with grape brandy, keep in any ordinary temperature, and improve faster in the attic than in the cellar. They should be served at a temperature ranging- from 60 to O") degrees. As sweet wines are not injured by slight exposure to the air. it is best to keep the bottles standing upright, that the sediment may settle to the bottom instead of the side of the bottle. To insure perfect brilliancy when served, wine bottled for a Rngth of time should he careRilly handled when uncorked, for, however inire the wine, a deposit naturally forms on the bottom of the liot- tle. The contents must he carefully decanted, as the wine would be unfit for immediate use if the sediment be much disturbed. HOW TO KEEP AND HOW TO SERVE SWEET WINES.

13

Recipes For Mixing Fancy Drinks Absinthe—American Style.—(A large bar glass.) glass of fine ice; 4 or 5 clashes of gum syrup; 1 pony of absinthe; 2 wineglasses of water. Shake the ingredient until the outside of the shaker is cov ered with ice. Strain into a large bar glass. Absinthe Cocktail.—(A large bar glass.) Fill tumbler with ice; 3 or 4 dashes of gum syrup; 1 dash of Angostura bitters; 1 dash of anisette; % wineglass of water; wineglass absinthe. Stir well; strain into a fancy cocktail glass. Twist a piece of lemon peel on top. Absinthe Frappe.—(In mixing glass.) Yi full of ice; 3 dashes anisette; 1 dash of syrup; 1 jigger water; Yz jigger of absinthe. Absinthe—French Style.—(A large bar glass.) 1 pony of absinthe. Fill the bowl of your absinthe glass (which has a hole in the center) with fine ice and the balance with water. Then elevate the bowl and let the contents drip into the glass containing the absinthe, until the color shows a sufficiency. Pour into a large bar glass. Aguinaldo Punch.—(Large punch glass.) 1 spoon ful of bar sugar; 4 dashes lemon juice; 4 dashes French vermouth; 4 dashes rum; 1 jigger of whisky. Fill glass half full of crushed ice. Fill with seltzer. Decorate with fruit and serve with a straw. Ale Sangaree.—(An ale glass.) 1 teaspoon of powdered sugar; fill up with ale; grate nutmeg on top. Amaranth Cocktail.—Make a regular cocktail and strain into a whisky glass. Fill up with seltzer or Vichy water. Dip a small spoon in fine sugar, and with what sugar remains upon spoon stir up the cocktail so as to cause it to ferment; have the spoon a little wet when dipping in the sugar. American Beauty.—(Use tall thin glass.) 4 tea- spoonful of creme de menthe; fill with shaved ice; then in another glass mix the following: Juice of Y2 orange; small spoonful of sugar; Yi jigger good brandy; Y2 jigger French vermouth; pour in the first glass; dash the top with port wine. Dress with fruits and a sprig of green mint and serve with a straw. '• .• American Flag.—(In wine glass.) Use Yi cream with Y2 maraschino; fill glass with claret, keeping colors separate. American Pousse Cafe.—Lt maraschino; 3 Cura- coa; chartreuse (green); Ya brandy. Keep the colors separate. 14

BARTENDERS' MANUAL Angel's Tit.—Eill cordial glass % full of Curacoa; float cream on top; stick toothpick through a cherry and place on top of glass. ..Angora Highball.—(In lizz glass.) Lump of ice; dash Angostura bitters; juice of 1 lime; jigger white creme de menthe; lill with club soda or min eral water. Serve with spoon. Apollinaris Lemonade.—Eill mixing glass % full fine ice; 1 tablespoonful of powdered sugar; the juice of 1 lemon; 1 split of Apollinaris water. Stir the above mixture thoroughly and strain, into a lem onade glass with fruit and serve. Applejack Cocktail.—(A large bar glass.) 3 or 3 dashes of gum syrup; 2 or 3 dashes of raspberry syrup; 1 wineglass of applejack; fill glass half full of fine ice. Shake well; strain into a cocktail glass; twist a bit of lemon peel in it. Applejack Fix.—(A large bar glass.) Same as Brandy Fix, using applejack instead. Applejack Sour.—(A large bar glass.) Fill glass •kj full of fine ice; 14 tablespoon of sugar in a little water; 2 or 3 dashes of lemon juice; 1 wineglass old applejack. Stir well; strain into a sour glass; dress with fruit. Arrack Punch.—(A bar glass.) 1 tablespoon of sugar, dissolved in a little water; 1 or 2 dashes of lemon juice; 1 wineglass of Batavia arrack; half fill glass with fine ice. Shake well; dress with fruits and serve with a straw. A Suydam.—1 dash of orange bitters; 1 dash of Angostura bitters. Then hand the bottle of liquor out and let the person help himself. This is an ap petizer. Baltimore Egg Nogg.—(A large bar glass.) 1 yolk of an egg; -kj tablespoon of sugar, add a little nutmeg and ground cinnamon to it and beat it to a cream; >4 pony of brandy; 3 or 4 lumps of ice; ki pony of Jamaica rum; 1 pony of Madeire wine; fill glass with milk. Shake thoroughly, strain, grate a little nutmeg on top. Beef Tea.—^(A hot water glass.) kt teasponful ot the best beef extract; fill the glass with hot water. Stir up well with a spoon; plaae pepper, salt, celerj'- salt handy, and if so desired, put in a small pony of sherry wine or brandy. Bishop.—(A large bar glass.) 1 tablespoon of sugar; 2 dashes of lemon juice; jd the juice of an orange; 1 squirt of seltzer water; -kj glass of fine ice, fill the balance with Burgundy; dash of Jamai ca rum. Stir well. Dress with fruit and serve with a straw. 15

BARTENDERS' MANUAL Black Stripe.—(Use small bar glass.) 1 wineglass St. Croix rum or Jamaica; 1 tablespoonful New Or leans molasses. If called for in summer, stir in about a tablespoonful of water and cool with fine ice. If in the winter, (ill the glass with boiling water, grating a little nutmeg on top, and serve. Blackthorne Cocktail.—Fill mixing glass % full line ice; 1 teaspoonful of syrup; ]4 teaspoonful of lemon juice; 2 dashes orange bitters; 1 dash Pey- chaud or Angostura bitters; wineglass Italian vermouth; pi wineglass Sloe gin. Stir the above ingredients thoroughly and strain into a cocktail glass and serve. Blackthorn Sour.—(Use mixing glass.) Fill % full of shaved ice; 3 teaspoonfuls lime or lemon juice; 1 teaspoonful pineapple syrup, teaspoonful abricotine; 1 wineglass sloe gin. Stir well, strain into claret glass, dress with fruit and serve. Blue Blazer.—pi tablespoonful of sugar, dissolved in a little hot water; 1 wineglass of Scotch whisky. Set the liquid on fire, and while blazing, pour three or four times from one mug into another. This will give the appearance of a stream of liquid fire. Twist a piece of lemon peel on top with a little grated nutmeg. As this preparation requires skill it is quite requisite that the amateur should practice with cold water at first. Boston Egg Nogg.—(A large bar glass.) Yolk of an egg; 14 tablespoon powdered sugar; add a little nutmeg and cinnamon and beat to a cream; pony of brandy; 1 wineglass of ice; p; pony of Jamaica rum; 1 wineglass of Madeire wine; fill the glass with milk. Shake well, strain into a large bar glass, grate a little nutmeg on top. Bottle of Cocktail.—1 qt. of good old whisky; 1 pony of Curacoa; 1 wineglass of gum syrup; -Jq pony of Angostura bitters. Mix well by pouring it from one shaker into another, until it is thoroughly mixed; pour it into a bottle and cork it and you will have an elegant bottle of cocktail. Bowl of Egg Nogg for a Party.—For a 3-gallon bowl, mix as follows; 3p2 lbs. of fine powdered sugar; 20 fresb eggs, have the yolks separated, beat as tjiin as water, and add tbe yolks of the eggs into the sugar'and dissolve by stirring well together; 2 quarts of good old i)randy; Ipl pints of Jamaica rum; 3 gallons of good rich milk. Mix the ingredi ents well, and stir continually while pouring in the milk to prevent it from curdling; then beat the whites of the eggs to a stiff froth and put this on top; then fill a bar glass with a ladle, put some of the egg froth on top; grate a little nutmeg over it and serve. 16

BARTENDERS' MANUAL Brace Up.—(A larg^e bar glass.) 1 tablespoonful of white sugar; a or :i dashes of bitters; 2 or 3 dashes of lemon juice; 1 dash of lime juice; 2 dashes of anisette; 1 fresh egg; •)4 glass of brandy; glass of shaved ice. Shake this up thoroughly in a shak er; strain it into a large glass and lill with Vichy or Apollinaris water. Brace Up Saratoga.—-(.A large bar glass.) 1 table spoon of line white sugar; 2 or 3 dashes of Boker's bitters; 3 or 4 dashes of lime juice; 2 dashes of ab sinthe; ] fresh egg; 1 wineglass of brandy; 2 small lumps of ice. Shake thoroughly; strain into anoth er glass and lill with seltzer water. Brandy Champerelle, No. 1.— (A sherry glass.) wineglass of Curacoa (red); )4 wineglass of Char- .treuse (yellow); Y wineglass of anisette or maras chino; Y wineglass of brandy; 2 or 3 drops Angos tura bitters. To be prepared with the same care as in concocting Pousse Cafe, not allowing the dif ferent liquors to run into one another. Brandy Champerelle.—(A sherry glass.) % wine glass of brandy; 'A wineglass of maraschino; % wineglass of Angostura Isitters. Keep colors sepa rate. Brandy Cocktail.—(A large bar glass.) 2 or 3 dashes of guin syrup; 2 or 3 dashes of Angostura or Boker's bitters: 1 or 2 dashes of Curacoa; 1 wineglass of brandy; ka .glass of line ice. Stir well and strain into a cocktail glass. Twist in a piece of lemon peel to extract the oil. glass of fine ice; 3 or 4 dashes of gum syrup; 1 or 2 dashes of Angostura bitters; 1 or 2 dashes of lemon juice; 2 dashes of maraschino; 1 .wineglass of brandy. Procure a nice, bright lemon the size of your wine glass. Peel the rind from it all in one piece; lit it into the glass, covering the entire inside; run a slice- of lemon around the edge and dip the glass in powdered sugar. Strain the mixture, after being stirred well, into the prepared glass.- Dress with a little fruit. Brandy Daisy.—(A small bar glass.) 3 or dashes of gum syrup; the juice of a.lemon; 2 or 3 dashes of orange cordial; 1 wineglass brandy; lill glass half full of line ice. Shake thoroughly, strain and lill UP with seltzer water or Apollinaris. Brandy Fix.—(A large bar glass.) Fill glass with with line ice; Y2 tablespoon of sugar, dissolved in wineglass of seltzer water; ^2 pony of pineapple syrup; 1 wineglass of brandy. Stir with a spoon. Dress with fruit. Serve with a straw. 17 Brandy Crusta.—(A large bar glass.)

BARTENDERS' MANUAL Brandy Fizz.—{A. large bar glass.) ^2 teaspoon of fine sugar; juice of Yz lemon; i wineglass of brandy; 1 or 2 dashes of white of egg; Y glass of fine ice. Shake well. Strain into a fizz glass; fill up with seltzer or vichy. This must be imbibed immediately. Brandy Flip.—( A large bar glass.) Yz glass of fine ice; 1 egg, beaten tborougby; G tablespoon of sugar; 1 wineglass of brandy. Use a shaker in mixing; strain into a fancy bar glass; grate a little nutmeg on top. Brandy Float.—See "How to serve a pony glass of brandy," and follow directions, but before re moving pony glass from whisky glass fill the latter % full of water; then slowly withdraw pony glass, allowing the brandy to float on top of the water. Brandy Julep.—Is made the same as the mint julep, omitting the fancy fixings, however. Brandy Punch.—(A large bar glass.) I tablespoon of sugar dissolved in a little water; of a small lemon; RJ glass of St. Croix rum; 1^2 wineglass of brandy; 1 piece of pineapple; i or 2 slices of orange; fill glass with fine ice. Shake well. Dress with fruits and serve with a straw. Brandy Sangaree.—^(A small bar glass.) 2 small lumps of ice; Yz wineglass of water; Y^ wineglass of brandy; 1 teaspoon of sugar. Stir well; give a dash of port wine on top. Brandy Scaffa.—(Use sherry glass.) Ya sherry glass raspberry syrup; Rt glass maraschino; Ri glass green Chartreuse. Top off with brandy and serve. This drink is made like a pousse cafe. Brandy Shrub.—(Use bowl to make 8 cpiarts.) G lbs. of loaf sugar dissolved well with a bottle of plain soda; .5 quarts of old brandy; 3 quarts of sherry; 12 lemons. Peel the rind of 5 lemons; add the juice of the other 7 lemons and mix with the brandy in bowl; cover it close for .1 days; then add the sherry and sugar; .strain through a bag and bottle. Brandy Sling.—(A hot-water glass.) 1 lump of sugar; 1 wineglass of brandy; fill up with hot water. Stir well; grate nutmeg on top. For a cold brandy Sling, use a lump of ice and cold water. Brandy Smash.—(A large bar glass.) ^2 table spoon of sugar; ^2 wineglass of water; 2 or 3 sprigs of niint, pressed as in mint julep; 1 wineglass of brandy; fill glass Y2 full of fine ice. Stir well; strain into a fancy bar glass. Brandy Sour.—(A large bar glass.) Fill glass with ice; Yi tablespoon of sugar; 2 or 3 dashes of lemon juice; a squirt of seltzer; 1 wineglass of brandy. Stir well; strain into a sour glass; dress with fruits as usual. 18

BARTENDERS' MANUAL Brandy and Ginger Ale.—(A large bar glass.) 2 or 3 lumps of ice; 1 wineglass of brandy; 1 bottle of ginger ale. Mix well together. The imported ginger ale is the best to use as it not only mixes better but gives more satisfaction. Brandy and Gum.—(A whisky glass.) 1 or 2 dashes of gnm syrnp; 1 or 2 lumps of ice. Place a spoon in the glass and stir in the brandy. Brandy and Soda.—(A large bar glass.) 1 wine glass or brandy; glass of line ice; fill up with plain soda. The above is a pleasing drink for summer. Brandy, burned, and Peach.—(A small bar glass.) 1 wineglass of brandy; )/2 tablespoonfnl of sugar; burn brandy and sugar together in a dish or saucer; 2 or 3 slices dried peach. Place the fruit in the glass, pour the burned liquid over it, grate a little nutmeg on top. The above is a Southern prepara tion and often used in cases of diarrhoea. Bronx Cocktail.—orange; fill mixing glass full ice; % Italian and % French vermouth; % Gordon gin. Shake and strain in cocktail glass. Brunswick Cooler.—(A large bar glass.) Juice of 1 lemon; tablespoon of powdered sugar; 1 bottle of cold ginger ale. Stir well; dress with fruit. Buffalo Fizz.—(Use large bar glass.) )-2 a lemon; 1 barspoon powdered sugar; 1 jigger rye whisky- jigger sherry wine; white of 1 egg; shake well', strain into small fizz glass, fill with fizz, same as Swiss Ess, and serve with slice of orange. California Sherry Cobbler.—(A large bar glass.) tablespoon of sugar; -1 pony of pineapple syrup; wineglass of California sherry; fill glass with fine ice. Stir well; dress with fruit and gently pour a little port on top. Serve with a straw. California Wine Cobbler.—(A large bar glass.) Fill glass with fine ice; tablespoon of sugar; juice of 1 orange; Ika wineglass of California wine. Stir well; dress with fruit; top with port wine. Serve with a straw. Catawba Cobbler.—(A large bar glass.) 1 tea spoon of sugar, dissolved in % wineglass of water; 2 wineglasses of Catawba wine; fill glass with fine ice;, and dress with fruits. Serve with a straw.

Century Club Punch.—1 pint of old Santa Cruz rum; 1 pint of old Jamaica rum; 5 pints of water,

i

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BARTENDERS' MANUAL Champagne Cobbler.—(A large bar glass.) M tablespoon of sugar; 1 slice of orange; 1 piece ot lemon peel; fill Va of a glass with fine ice and balance with wine. Dress with fruits and serve with a straw. Never use the shaker to champagne beverages. Champagne Cocktail.—(A champagne goblet.) Fill v.; of the goblet with broken ice; 1 lump of sugar; 1 or 2 dashes of Angostura bitters; 1 or 3 dashes of orange; fill up with wine and stir. Serve with a piece of twisted lemon peel on top. Use none but Boker's or the genuine Angostura bitters. The latter possesses a certain rich flavor and deli cate perfume, altogether unapproachable by others. Champagne Cup.—(A large punch bowl for a party.) 2 wineglasses of pineapple syrup; 4 to 6 sprigs of green balm; 1 quart of Curacoa; 1 pint of Chartreuse (green); 1 quart of fine old Cagnac; 1 quart of Tokay; 4 bottles of apollinaris; 6 oranges and 2 lemons cut in slices. Stir up well together, let it stand two hours, strain it into another bowl and add: Yz pineapple cut in slices; Yz box of straw berries; G bottles of champagne. Place the bowl in the ice, and sweeten with a little sugar and let it ferment; stir up well and serve. Champagne Julep.—(A large bar glass.) 1 lump of white sugar; 1 sprig of mint, press to extract the essence, pour the wine into the glass slowly, stirring gently eontinually. Dress tastily with sliced orange, grapes and berries. Champagne Punch.—(Served in champagne gob lets.) 1 quart bottle of wine; Y^ lb. of sugar; 1 orange, sliced; the juice of a lemon; 3 or 4 slices of pineapple; 1 wineglass of strawberry syrup. Dress with fruit. Champagne Sour.—(A large bar glass.) 1 tea spoon of sugar; 2 or 3 dashes of lemon juice; % fine ice; fill up with wine. Stir well, and dress with fruit and berries in season. Chicago Cooler.—(Large punch glass.) 1 piece of ice; 1 teaspoonful lemon juice; 1 bottle imported ginger aje. Float a little elaret on top and serve. Cider Egg Nogg.—(A large bar glass.) 1 fresh egg; Ya tablespoon of sugar; 3 or 4 small lumps of ice; fill the glass with cider. Shake well and strain, grate a little nutmeg on top. This drink is a very pleasant one, and is popular throughout the south ern part of the country and it is not intoxicating. Use the very best quality of cider, as by using poor cider it is impossible to make this drink palatable. 20

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BARTENDERS' MANUAL Cider Punch.—Yz pint of sherry; 1 glass of brandy; 1 bottle of cider; Yn pound of sugar; I lemon. Pare the peel of half the lemon very thin; pour the sherry upon it; add the sugar, the juice of the lemon, and the cider, with a little grated nutmeg. Mix well and place it on ice. When cold, add the brandy and a few pieces of cucumber rind. Claret Cup for a Party.—(Use a bowl for mix ing.) 10 to 13 pieces of lump sugar; 1 bottle of apollinaris; 3 lemons, 3 oranges and J/< pineapple, cut in slices; 3 wineglasses of maraschino. Mix well with a ladle, place this into your vessel or tin dish filled with ice. When the party is ready to call for it add: 4 bottles of fine claret; 1 bottle of champagne, or any other sparkling wine. Mix thoroughly and place sufficient berries on top and serve it, and you will have an elegant claret cup. Claret Cobbler.—Same as Catawba, using claret instead. Claret and Champagne Cup.—(A large punch bowl for a party of twenty). Claret and champagne cup is a Russian drink, where for many years it has enjoyed a high reputation amongst the aristoc racy. Proportions: 3 bottles claret wine; -j4 pint of Curacoa (red);-l pint of sherry; 1 pint of French brandy; 3 wineglasses of ratafia of raspberries: 3 oranges and 1 lemon, cut in slices; some sprigs of green balm and of borage; 3 bottles of German seltzer water; 3 bottles of soda. Stir this together and sweeten with capillaire pounded sugar, until it ferments; let it stand one hour; strain and ice it well; it is then fit for use; serve it in small glasses. This quantity for an evening party of twenty persons; for a smaller number reduce the proportion. Claret Punch.—In a punch goblet f"'! of fine ice, one tablespoonful of grenadine syrup, slice of lemon, drink of claret, stir thoroughly and dress with fruit. Clover Leaf.—(In mixing glass.) Y^ full of ice; juice Yi lime; 3 dashes of grenadine syrup; white of 1 CSSI dash of maraschino; drink of Gordon „in. Shake and strain in large cocktail glass; deco rate with leaves of mint to represent closer leaf. Cocktail, Appetizer.—V-a wineglass brandy; %wine glass maraschino; % wineglass red Guarcoa; 3 dashes orange bitters: 3 dashes Angostura bitters. Shake well, strain and serve with a piece of lemon peel. Cocktail, Automobile.—3 dashes gum, 3 dashes of orange bitters; equal proportions (one-third) of Italian vermouth, Scotch whisky and Old Tom gin. Serve with a cherry, or an olive, as desired. 21

BARTENDERS' MANUAL Cocktail, Bijou.—(Use large bar glass.) 34 glass filled with shkved ice; % wineglass green chartreuse; Ki wineglass Italian vermouth; % wineglass Plym outh gin. Stir well with the spoon, and after strain ing in cocktail glass add cherry or small olive, and serve after squeezing lemon peel on top. Cocktail, Celery.—Take pony beer hlass •)4 full of Dr. Brown's celery tonic; '/i pony glass of creme de menthe; 3 dashes Angostura aromatic hitters and serve. Cocktail, Cincinnati.—(Use large bar glass.) glass of beer, glass of soda or ginger ale. This is a particularly palatable drink for warm weather. Cocktail, Coffee.—(A large bar glass.) 1 teaspoon- full of powdered white sugar; 1 fresh egg; 1 large wineglass of port wine; 1 pony of best brandy; 3 or 3 lumps of ice. Break the egg into the glass, put in the sugar and lastly the port wine, brandy and ice. Shake up thoroughly and strain into a medium sized goblet. Grate a little nutmeg on top before serving. Cocktail, Club.—Fill mixing goblet Y^ full of fine ice; 2 dashes gum; 3 dashes orange hitters; 1 dash chartreuse; % drink Italian vermouth; % drink Old Tom gin; stir well and serve with cherry. Cocktail, Coronation.—(Use mixing glass.) Fill half with cracked ice; 3 dashes maraschino; 3 dashes orange bitters; 1 pony French vermouth; 1 gill dry sherry. Stir well, strain into cocktail glass, add olive and twist lemon peel on top. Cocktail, Derby.—(This drink, arranged by E. G. De Gasteaux, of Canal and Vine Streets. Cincinnati. O., was awarded third prize in the Police Gazette Bartenders' Contest for 1903.) (Use mixing glass.) 2 dashes pench and hitters; 1 sprig fresh mint; 1 jigger Gordon gin. Stir and strain into cocktail glass; serve with olive. Cocktail, Du Barry.—1 dash Boonekamp hitters; 2 dashes absinthe; 3 dashes gUm syrup; 1 pony French vermouth; 1 pony of dry gin, ice. Serve in cocktail glass with Y slice of orange. Cocktail, Irish.-—(Use large bar glass.) Fill glass with shaved ice; 3 dashes of absinthe; 1 dash mara schino; 1 dash Curacoa; 2 dashes hitters; 1 wineglass of Irish whisky. Stir well with spoon, and after straining in cocktail glass, put in medium olive and squeeze lemon peel on top. Cocktail, J. P. C.—Y^ Nicholson gin; French vermouth: put one slice of orange in glass and fill with shaved ice, shake well and strain into cocktail glass. 22

Made with